Description
These Cowboy Butter-Swim Biscuits are soft, buttery, cheesy, and baked right in a pan of rich cowboy butter. An easy no-knead biscuit that’s perfect for breakfast, dinner, or entertaining!
Ingredients
Cowboy Butter
- 8 tablespoons (1 stick) unsalted butter
- 2 cloves garlic, minced
- 4 teaspoons whole-grain Dijon mustard
- 4 teaspoons prepared horseradish
- 1 tablespoon lemon juice
- 1/2 teaspoon smoked or regular paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Biscuits
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 4 ounces sharp cheddar cheese, shredded (about 1 cup)
- 1 tablespoon chopped fresh chives
- 1 1/2 cups cold buttermilk
Instructions
- Make the Cowboy Butter
Melt butter in a small saucepan. Add garlic, mustard, horseradish, lemon juice, paprika, salt, pepper, and optional red pepper flakes. Stir well and remove from heat. - Preheat the Oven
Set oven to 450°F (232°C). - Mix the Biscuit Dough
In a large bowl, whisk flour, baking powder, salt, and baking soda. Add shredded cheddar and chives. Pour in the buttermilk and stir until just combined. Do not overmix. - Pour and Assemble
Pour the cowboy butter into a 9×13-inch baking dish. Spoon the biscuit dough on top and gently spread it out evenly. - Score the Dough
Use a knife to cut the dough into squares before baking. - Bake
Bake for 22–25 minutes, until the top is golden brown and the butter is bubbling around the edges. - Cool and Serve
Let biscuits rest for 10 minutes, then slice and serve warm.
Notes
- Keep the buttermilk cold for light, fluffy biscuits.
- Don’t overmix the dough—this keeps the texture tender.
- Add jalapeños or pepper jack cheese for a spicy twist.
- Use smoked paprika for deeper flavor.
- Score the dough before baking for cleaner biscuit edges.
- These reheat wonderfully in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes